B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Culinary Arts and Chef Management
INTERNATIONAL FOOD SAFETY (HACCP)
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define seafood.
2. What is cross contamination?
3. Expand HACCP.
4. What is meant by holding?
5. What is a cleaning agent?
6. What are additives?
7. What is layout?
8. Define Thawing.
9. What is a sanitizer?
10. What is waste management?
Sub. Code
14
CP-8227
2
sp6
Part B 5 25)
Answer all questions.
11. Write short notes on food allergens.
Or
How food gets contaminated?
12. Write short notes on rejecting shipments.
Or
Write short notes on purchasing procedures.
13. Write about the guidelines to be followed while
holding food.
Or
What is meant by work flow pattern?
14. Write short notes on thawing of food.
Or
What is meant by HACCP plan?
15. What are the uses of cleaning agents?
Or
Write short notes on microbes.
CP-8227
3
sp6
Part C x 10 30)
Answer all questions.
16. Explain about different hazards in detail.
Or
Explain the criteria for receiving food.
17. Explain the steps in HACCP.
Or
How do temperature play a major role in HACCP?
18. Explain food safety and service act in detail.
Or
Explain about food adulterants and ways to detect
them.
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